Green masala paste

Name: Green masala paste
Yield: Makes 600 ml
Cuisine: Indian
Ingredients: 4 cups chopped coriander leaves; 2 tablespoons ground turmeric; 1 teaspoon freshly ground cloves; 2 teaspoons cumin seeds; 3 cups chopped mint leaves; 1 tablespoon minced turmeric; 400 ml malt vinegar; 1 tablespoon fenugreek seeds; 3 tablespoons minced ginger; 25 cloves garlic, minced; 50 ml sesame oil; 50 ml fish sauce; 2 teaspoons freshly ground green cardamom seeds; 300 ml vegetable oil

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This versatile, pungent and slightly sour paste, which has its origins in southern India, is used in the making of rich sauces and curries.

Ingredients

400 ml malt vinegar
1 tablespoon fenugreek seeds
2 teaspoo

Asia
India
Condiment
Fish course
Spice Mix
Pescatarian

Method

Bring malt vinegar and fenugreek seeds to a boil in a non-reactive saucepan. Remove from heat and set aside for 6 hours or overnight.

Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder. Blend all ingredients to a smooth, fine paste in an electric blender, in small batches if necessary.

Cook paste in a wide, heavy-based pan over gentle heat f